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Pumpkin & Chickpea Curry


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Ingredients

4 portion(s)

Pumpkin & Chickpea Curry

  • Fresh Corriander, handful or to taste
  • 1 brown onion, peeled & halved
  • 2 cloves garlic
  • 20ml coconut oil
  • 2.5 teaspoons ground cumin
  • 1.5 teaspoons garam masala (EDC)
  • 1.5 tablespoons vegetable stock concentrate
  • 400g can tomato pieces
  • 550g butternut pumpkin, peeled & cut into 3cm cubes
  • 400g can chickpeas, drained
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Place corriander into TM bowl and chop 2secs/speed 7. Set aside.

     

    Place onion & garlic into TM bowl and chop 2secs/speed 5.

     

    Add oil, cumin & garam masala & saute for 3 mins/varoma/speed 1.

     

    Add vegetable stock, tomatoes & pumpkin & cook 15 mins/varoma/reverse/soft speed with MC removed.

     

    Add chickpeas & cook further 5 mins/100 deg/reverse/soft speed.

     

    Place into Thermoserver, stir through chopped corriander.

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Accessories you need

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Tip

Cooled curry can be frozen in an airtight container for up to 1 month

Use as a side dish with meat or fish.

Serve with steamed rice or quinoa & a dollop of plain yoghurt


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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